If you still don't know how to feed your family with healthy pumpkin, I suggest making a delicious and bright chicken soup with vegetables. Step-by-step recipe with a photo. Video recipe.
Pumpkin is a unique vegetable that suits many dishes. It is used not only for desserts, baking in the oven and cooking cereals. Great drinks, first and second courses are obtained with it. Today we will learn how to make a delicious soup with chicken, pumpkin and vegetables. I think such a healthy first course will become one of the most favorite soups in your family. By the way, instead of chicken broth for soup, you can use a more dietary turkey fillet. Although with chicken, the soup is easy for the stomach and digestion.
To prepare the proposed dish deliciously, you will need fresh produce, half an hour of free time and minimal culinary skills! This pumpkin soup with chicken broth is not only delicious, but also as simple as possible! These are the main advantages of eating. But it's also great that pumpkin soup is considered an all-season one, because pumpkin is on sale almost all year round. It is also nutritious and low in calories, which will become a real boon for those who follow the figure or want to lose extra pounds.
See also Making Lentil Pumpkin Soup.
- Caloric content per 100 g - 185 kcal.
- Servings - 4
- Cooking time - 1 hour 30 minutes
Ingredients:
- Chicken or any chicken parts - 300 g (I have 2 pieces of chicken thighs)
- Potatoes - 2 pcs.
- Allspice peas - 3 pcs.
- Greens - any, optional
- Tomato dressing - 1 tablespoon
- Pumpkin - 250 g
- Ground black pepper - pinch or to taste
- Carrots - 1 pc.
- Bay leaf - 2 pcs.
- Salt - 1 tsp or to taste
Step by step cooking soup with chicken, pumpkin and vegetables, recipe with photo:
1. Wash chicken thighs under running water, chop into 3-4 pieces and put in a cooking pot. Fill with drinking water and cook on the stove.
2. Bring the water to a boil over medium heat and remove the froth from the broth so that the soup is not cloudy. Bring the temperature to the lowest setting, cover the pot and cook the broth for 45 minutes.
3. In the meantime, prepare the vegetables. Peel the potatoes, carrots and pumpkin, wash and cut into cubes: larger potatoes with pumpkin, smaller carrots.
4. Send prepared vegetables to the pan.
5. Next, put a spoonful of tomato dressing. Fresh or twisted tomatoes, tomato juice, or pasta can work instead.
6. Turn high heat and simmer. Then turn the temperature down to the lowest setting and cook the soup for 10 minutes. Then put bay leaf, allspice and peppercorns, black pepper into a saucepan and season with salt. Since pumpkin has a fairly neutral flavor, many different spices and herbs can be added to the soup.
7. Boil the soup with chicken, pumpkin and vegetables for another 20 minutes and can serve it to the dinner table. It is very tasty to serve with white bread croutons and pumpkin seeds.
See also the video recipe on how to make pumpkin soup with chicken.
